Alpine Lady

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Chilled Yogurt Cheesecake Pie with Blueberry Topping

This pie can be made with or without a traditional baked crust by using your favorite press-in pie crust or chilled in individual dessert bowls. It is flavorful, light in texture and begs to be scarfed down.

Chilled Yogurt Cheesecake Pie with Blueberry Topping

Chilled Yogurt Cheesecake Pie with Blueberry Topping


You can make your own crust: baked, pressed or go crustless. Here’s one for a nut crust combining almonds, pecans and/or hazelnuts which you toast briefly beforehand and then, when cool, process in your food processor. You will need 2 1/2 cups of finely ground nuts for this recipe. If you process them too much, you will end up with a nut butter. Remove from the processor. I like to sift mine so the particles are all the same size.

To the ground nuts, add 1-2 tablespoons sugar, either cane or brown; although with the toasted and ground nuts, the brown sugar gives the crust quite a rich flavor. Add 3-4 tablespoons melted butter or coconut oil; stir until incorporated and easy to press into the bottom of your pan, which for me is a springform pan that has been greased with coconut oil. Let the pie crust rest in the refrigerator for up to an hour. Then place it in a 350-365 degree oven for approximately 12-15 minutes until lightly browned, watching its edges closely those last few minutes so they don’t get too crispy. Cool thoroughly.

For the cheesecake filling:

  • 1 container (8 ounces) of cream cheese brought to room temperature
  • 1 1/4 cups Greek yogurt or make your own kefir feta or yogurt feta cheese
  • 4 tablespoons lemon juice
  • 1/4 cup liquid honey
  • 1 teaspoon vanilla
  • A sprinkle of salt
  • 1/4 to 1/2 teaspoon zanthan gum (If using guar gum, double the amount. Because lemon juice is used in the recipe, I prefer to use xanthan gum or guar gum as a stabilizer and thickening agent rather than gelatin.)


Using a food processor, a wire whip or hand mixer, whip the cream cheese until light and creamy; then add the other ingredients including sprinkling in the zanthan gum as you whip to act as a stabilizer for the lemon juice. Whip well until everything is very light and creamy.

Pour the filling into the cool pie shell or individual custard cups; set in refrigerator for a few hours or over night until well chilled.

Blueberry Topping


  • 2 to 3 cups berries, fresh or frozen
  • 1/4 to 1/2 cup of water (less if using frozen)
  • 1/4 to 1/2 cup sugar
  • 1 1/2 to 2 tablespoons cornstarch
  • 2 to 3 tablespoons cold water


Place the berries, water and sugar in a medium-sized saucepan and place over medium heat stirring frequently so as not to scorch; bring to a simmering boil. Meanwhile, in a small bowl mix the cornstarch and water.  Slowly add the starch mixture into the blueberries and stir gently. Simmer until the sauce is thick enough to coat the back of a spoon. You may need to add more water.

Remove from heat and stir in, until thoroughly mixed:

  • 1/2 teaspoon vanilla extract or 1/4 almond extract
  • Zest of one lemon (1 tablespoon)
  • 1 tablespoon butter

Slice the pie or arrange the dessert bowls and top with sauce. A warm sauce is very pleasant on the chilled dessert.

Until next time, safe journeys!